Golden Saffron Cake Recipe
Saffron is usually associated with savory dishes, so this is an interesting departure from the norm. The saffron really shines in this golden yellow cake which is drizzled with a vanilla syrup and topped with pistachio nuts.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
1 Tablespoon butter, softened
2/3 cup milk, divided use
1 teaspoon saffron threads
1-1/3 cups cake flour
1-3/4 cups sugar, divided use
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large whole egg
2 Tablespoons rose water
1-1/2 teaspoons vanilla, divided use
3/4 cup water
1 Tablespoon chopped pistachio nuts
Preparation:
Preheat oven to 375 F. Brush a 9-inch cake pan with the softened butter.
Place Saffron threads and 2 tablespoons of the milk in a small saucepan. Bring to a simmer while stirring, then remove from heat and let cool.
In a large bowl, whisk together cake flour, 1 cup of the sugar, baking powder, and baking soda. Set aside.
In a smaller bowl, combine saffron/milk mixture, remaining milk, egg, rose water, and 1 teaspoon of the vanilla. Pour this wet mixture into the flour mixture and stir with a fork, mixing only until combined.
Immediately pour into prepared cake pan and bake about 15 minutes or until a wooden pick inserted in the center comes out clean. Let cool for 5 minutes.
Meanwhile, stir water and remaining 3/4 cup sugar in a small saucepan and bring to a simmer. Let simmer for 5 minutes, then stir in remaining 1/2 teaspoon vanilla. Let cool to room temperature.
To serve, cut the Golden Saffron Cake into diamond shapes
Healthy and Tasty recipe for Pregnant mother.
Try this omelet as part of a buffet or for a light dinner. A little bit of saffron packs a strong punch and gives a beautiful golden color to the dish.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
2 large onions, chopped fine
5 Tablespoons olive oil
3 russet (baking) potatoes (about 1-1/2 pounds)
1/4 teaspoon saffron threads
1/4 cup chicken broth
6 large eggs
1/2 cup thinly sliced scallion greens
Preparation:
In a 12-inch non-stick skillet cook onions in 2 tablespoons oil over moderate heat, stirring occasionally, until golden, about 20 minutes. Transfer onions to a bowl and cool.
While onions are cooking, peel potatoes and cut into 1/2-inch cubes. In a saucepan of boiling salted water cook potatoes until almost tender, about 8 minutes, and drain well in a colander. Cool potatoes and add to onions. Onion and potato mixture may be made 1 day ahead and chilled, covered.
Crumble saffron threads into a small metal bowl. In a small saucepan heat broth until hot and pour over saffron. Let mixture stand until softened, about 5 minutes.
In a large bowl whisk together eggs, scallion greens, saffron mixture, and salt and pepper to taste and stir in onion and potato mixture.
In skillet heat remaining 3 tablespoons oil over moderately high heat until hot but not smoking and add egg mixture, spreading potatoes evenly. Reduce heat to moderate and cook omelet, stirring occasionally, until eggs just begin to set, about 1 minute. Shift skillet so that one fourth of omelet is directly over center of burner and cook 1 minute. Shift skillet 3 more times, cooking remaining fourths in same manner. Center skillet and cook omelet over low heat until almost set, about 4 minutes more.
Slide omelet, bottom side down, onto a baking sheet and invert omelet back into skillet. Cook other side of omelet until golden, about 4 minutes. Slide omelet onto a platter and cool to room temperature. Omelet may be made 1 day ahead and chilled, covered. Bring omelet to room temperature before serving.
Try this omelet as part of a buffet or for a light dinner. A little bit of saffron packs a strong punch and gives a beautiful golden color to the dish.
Prep Time: 15 minutes
Total Time: 1 hour
Ingredients:
2 large onions, chopped fine
5 Tablespoons olive oil
3 russet (baking) potatoes (about 1-1/2 pounds)
1/4 teaspoon saffron threads
1/4 cup chicken broth
6 large eggs
1/2 cup thinly sliced scallion greens
Preparation:
In a 12-inch non-stick skillet cook onions in 2 tablespoons oil over moderate heat, stirring occasionally, until golden, about 20 minutes. Transfer onions to a bowl and cool.
While onions are cooking, peel potatoes and cut into 1/2-inch cubes. In a saucepan of boiling salted water cook potatoes until almost tender, about 8 minutes, and drain well in a colander. Cool potatoes and add to onions. Onion and potato mixture may be made 1 day ahead and chilled, covered.
Crumble saffron threads into a small metal bowl. In a small saucepan heat broth until hot and pour over saffron. Let mixture stand until softened, about 5 minutes.
In a large bowl whisk together eggs, scallion greens, saffron mixture, and salt and pepper to taste and stir in onion and potato mixture.
In skillet heat remaining 3 tablespoons oil over moderately high heat until hot but not smoking and add egg mixture, spreading potatoes evenly. Reduce heat to moderate and cook omelet, stirring occasionally, until eggs just begin to set, about 1 minute. Shift skillet so that one fourth of omelet is directly over center of burner and cook 1 minute. Shift skillet 3 more times, cooking remaining fourths in same manner. Center skillet and cook omelet over low heat until almost set, about 4 minutes more.
Slide omelet, bottom side down, onto a baking sheet and invert omelet back into skillet. Cook other side of omelet until golden, about 4 minutes. Slide omelet onto a platter and cool to room temperature. Omelet may be made 1 day ahead and chilled, covered. Bring omelet to room temperature before serving.
Cut omelet into wedges.
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